Comments on: Taramasalata: A Seasonal Savior

By: Jamie

Jamie — Wed, 11 Jan 2012 23:38:50 +0000

http://www.etymonline.com/index.php?term=Eskimo

How is this a slur word? Not trying to provoke, I just doubt that the guest poster meant any offense.

By: zhinka chunmee

zhinka chunmee — Mon, 09 Jan 2012 17:56:00 +0000

Please stop using the bad word eskimo,it is as bad as using the N word for blacks or calling a white person a cracker.
We prefer to be called Inuit, I know most people do not care about us native Inuits and like to use the slurr, but I would appreciate it if you would not use it on a site that is supposed to be friendly. I know mostly whites use this site,but some of us are of other races and it would be nice to not feel racially attacked.

By: Salmon Roe Recipe | Nourished Kitchen

Salmon Roe Recipe | Nourished Kitchen — Mon, 09 Jan 2012 15:19:06 +0000

[...] You can also use salted and smoked salmon roe in place of tarama in the classic Greek dip taramasalata.Where to Find Salmon RoeFinding fresh roe in their skeins to prepare this salted and smoked salmon [...]

By: Nutrient Dense Fish Roe | Nourishing Our Children

Nutrient Dense Fish Roe | Nourishing Our Children — Mon, 19 Dec 2011 12:29:27 +0000

[...] cultured sour cream. Alternatively, consider serving taramasalata http://nourishedkitchen.com/taramasalata/– a traditional Greek dip featuring unrefined extra virgin olive oil and tarama – carp [...]

By: Hillevi

Hillevi — Sun, 10 Apr 2011 02:05:19 +0000

Taramasalata can be made with mashed potato instead of bread.

By: marina

marina — Tue, 04 Jan 2011 21:09:36 +0000

My pantry is also stocked with canned sardines, mussels and salmon! For a quick lunch I fry up an egg, cut up some veggies and open a can of sardines (sardines in mustard sauce are my favorites).
I used to eat taramasalata when growing up, I should be getting it again at the polish store, or maybe find some tarama too!

By: Dani

Dani — Tue, 04 Jan 2011 21:07:52 +0000

I noticed that you use water to soak the bread. Ive seen recipes that soak it in milk instead. Have you tried that? Wondering how it changes the final product.

By: Dani

Dani — Tue, 04 Jan 2011 21:05:28 +0000

I noticed that you soak the bread in water. Ive seen recipes where the bread is soaked in milk instead of water. Have you tried this? Wonder how it changes the final product.

By: Linda

Linda — Tue, 04 Jan 2011 16:06:50 +0000

I have a question, I have an opened jar of tarama for a few months but it hasn’t expired yet. It is still good to use/eat?

By: Roast Lamb with Olives, Preseved Lemon and Fresh Oregano

Roast Lamb with Olives, Preseved Lemon and Fresh Oregano — Sun, 01 Aug 2010 14:54:23 +0000

[...] Taramasalata on Sourdough Bread, Home-cured [...]

By: Jenny

Jenny — Mon, 19 Apr 2010 21:16:34 +0000

Karen -

If you're grain-free, I'd eat taramasalata on vegetables. Sliced cucumber, over fried or poached eggs, carrot sticks would all be good. Taramasalata typically contains bread crumbs, though, so you might want to subsitute something else. I've heard of white beans being used, but I'm not sure if you're also legume-free in addition to grain-free.

- Jenny

By: Karen C.

Karen C. — Mon, 19 Apr 2010 14:47:34 +0000

I finally found the tarama in the refridgerated section by the horseradish and other stuff like that. I had (wrongly)assumed that it was shelf-stable. This store carries a lot of Kronos and other Greek products.

I don’t eat bread or grains. Any other ideas on what to eat the taramasalata on? Carrot or celery sticks?